Grandma Wexler's Baked Beans
Submitted by higgs51
Slow-simmered navy beans with bacon, molasses, brown sugar, and ketchup cooked stovetop for hours until tender and saucy. A from-scratch baked beans recipe worth the wait.
YIELD
8 servingsPREP
COOK
4READY
5 hrsThese aren’t the kind of baked beans you open from a can. Dried navy beans soak overnight, then simmer low and slow on the stovetop for 4 to 5 hours with bacon, molasses, brown sugar, ketchup, and mustard until they’re creamy, thick, and coated in a sauce that’s equal parts smoky and sweet.
The long simmer is what separates homemade baked beans from everything else. As the beans cook, they release starch that thickens the liquid into a glossy, clingy sauce. You’ll need to check the pot now and then and add water when the level drops. The beans should stay submerged or they’ll cook unevenly, with some turning mushy while others stay chalky.
Browning the bacon and onion first builds the flavor foundation. That rendered fat carries smokiness into every spoonful. Season with salt and pepper at the end, not the beginning. Salt added too early can toughen the bean skins and slow down cooking.
Kitchen Tips
- Soak the navy beans overnight in plenty of water. They’ll double in size, so use a big bowl.
- Keep the simmer gentle. A hard boil breaks the beans apart and turns the pot cloudy.
- These taste even better the next day after the flavors have had time to concentrate in the fridge.
Variations
- Stir in diced jalapeño or a splash of hot sauce for a spicy version.
- Swap navy beans for Great Northern beans if you prefer a larger, creamier bean.
Ingredients
Directions
Sauté bacon in large pot until browned; add onion and cook until browned, about 4 minutes.
Add water, molasses, brown sugar, and mustard; bring to a boil.
Drain beans and add to pot; return to boiling, reduce heat to a slow simmer.
Cook 4 to 5 hours until beans are soft, adding water as necessary.
Season with salt and pepper.
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